Foodie Friday

Healthy Recipe of the Week

Coconut Chicken Cutlets with Spring Pea Salad

A citrusy, two-ingredient sauce prepared in the same pan as the chicken:

Fewer dirty dishes, less clean-up, and more time to relax and enjoy!

Image source: Women’s Health Magazine


  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Fresh Ginger (grated)
  • 1 teaspoon Lime Zest (grated)
  • 3 tablespoons Lime Juice (divided)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 8 ounces Snap Peas (sliced)
  • 4 ounces Snow Peas (thinly sliced)
  • 3 Scallions (thinly sliced)
  • 2 8-ounce Chicken Breasts (boneless, skinless)
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 tablespoons Coconut Milk
  • 1/2 cup Cilantro Leaves


In a large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons of lime juice, and 1/2 teaspoon of salt. Add snap peas, snow peas, and scallions. Toss to combine.

Cut each chicken breast horizontally in half to make four (4) thin cutlets. Pound each chicken cutlet to an even thickness.

Heat olive oil in a large skillet on medium-high heat. Season each chicken breast with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until golden brown (about 2 minutes each side).

Reduce heat to low and add coconut milk. Simmer until chicken is just cooked through and sauce has thickened (about 1 to 2 minutes). Transfer chicken to serving plates.

Add the remaining 1 1/2 lime juice to the skillet, scraping up any browned bits. Spoon sauce over chicken and sprinkle with lime zest. Fold cilantro into pea mixture and serve on top of chicken. Drizzle with sesame oil, if desired.

Yields: 4 servings

Total Preparation Time: 30 minutes

Nutritional Information

Per Serving: 259 calories. 12.5g total fat. 3.5g saturated fat. 28g protein. 539mg sodium. 9g carbohydrates. 3.5g sugar (0g added sugar). 3g fiber.


The Women’s Health Test Kitchen. (2021, March 19). Coconut chicken cutlets with spring pea salad. Women’s Health.

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